Chop Cheese Egg Rolls (NY Bodega Classic, Rolled Up)

Ingredients

• oil (just enough to cover the bottom of the skillet, for sauteing)
• 1 large white onion
• 1 pound ground beef
• 1 teaspoon salt (beef seasoning)
• 1 teaspoon pepper (beef seasoning)
• 1 teaspoon garlic powder (beef seasoning)
• 1 teaspoon onion powder (beef seasoning)
• 1 teaspoon paprika (beef seasoning)
• 1/2 teaspoon cayenne pepper (beef seasoning)
• 2 cups shredded sharp cheddar cheese
• 10–12 egg roll wrappers
• water (for sealing the wrappers)
• 1/2 cup mayonnaise (for the sauce)
• 2 tablespoons ketchup
• 1 tablespoon mustard
• 1 teaspoon garlic paste (for the sauce; or 1 teaspoon garlic powder — substitute amount)
• salt and pepper, to taste (for the sauce)
• about 1/2 inch of oil in the skillet, for frying
• olive oil (optional, for brushing if air-frying or baking instead)

How to Make It

1. Dice 1 whole large onion (the only prep in this recipe).
2. Heat a skillet over medium heat with just enough oil to cover the bottom so the food doesn't stick.
3. Add the diced onions and cook them down until translucent and just starting to caramelize.
4. Push the onions aside to leave a little open space in the skillet.
5. Add about 1 pound ground beef to the open space, keeping the heat at medium.
6. Sprinkle the seasoning over the top of the beef.
7. Break the beef down as it cooks, mixing it together with the onions.
8. Cook until the beef is completely browned and cooked through.
9. Turn off the heat.
10. Fold in sharp cheddar cheese, as much as you like.
11. Set the filling aside to cool down.
12. Make the sauce: stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon mustard, 1 teaspoon garlic paste (or garlic powder), and salt and pepper to taste.
13. Set up your egg roll station: wrappers, the cooled filling, and water for sealing.
14. Spread a small bed of shredded cheddar on the wrapper first, then place the cooled beef filling on top of the cheese.
15. Dip a finger in water and wipe it around the edges of the wrapper.
16. Fold in and seal the sides so nothing seeps out.
17. Roll the wrapper up tightly around the filling.
18. Repeat with the remaining filling — you should get about 10–12 egg rolls.
19. Heat about 1/2 inch of oil in a skillet.
20. Test the oil by dipping the back of a wooden spoon in it — when bubbles form around the spoon, the oil is ready.
21. Add the egg rolls in batches, leaving a little space between them.
22. Keep rotating them as they fry — they cook very fast.
23. Remove the egg rolls to a rack once they are dark golden brown and crispy.
24. Serve with the dipping sauce.

Curtis's Tips

• Water works fine for sealing the wrappers — most people use an egg wash, but you're safe with water; I've made plenty of egg rolls using water.
• Garlic paste vs. garlic powder in the sauce is up to you — garlic paste is just "a little bit fresher" of an option.
• "You guys got to try this sauce out — this sauce is banging."
• Rolling is tedious — do not rush it. If you've never rolled egg rolls before, this can be the most frustrating part.
• Seal the sides well — you don't want any filling seeping out. You can also make the rolls bigger if you like.
• Air fryer option: brush the rolls all around with olive oil and air fry. Same idea for the oven — but don't put them on a flat regular pan; use a pan with a separation rack so the oil can drip off and the egg rolls don't go soggy.
• No thermometer? Stick the back of a wooden spoon in the oil — when bubbles form around it, the oil is hot enough.
• Stay close while frying — don't walk away, these cook very fast.
• It's okay to rotate them right away when skillet-frying ("let nobody else tell you differently"). Skillet-frying is different from deep-frying — in a deep fryer you don't have to move them as much.